Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

4 skinless chicken breasts, cut into large chunks

4 tbsp curry paste (we used Patak's balti paste))

85g raisin

850ml chicken stock

chopped coriander and toasted flaked almonds to serve

Method

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

A firm favourite of mine. I love this recipe and make it regularly now, thanks for sharing :-)

Bumbling Chef

11th Apr, 2017

3.8

Marinading is a must for best results.
However I tried this recipe without doing so as I needed to make a quick meal with some leftovers for the following day's lunch, and for a zero prep, one pot dish, it's hard to beat.

catie74

24th Jan, 2017

Nice enough as a quick one pot dinner, but this is a poor relation to a biryani

Cal75

1st Dec, 2016

Tasty dish, the fussy girls lived it. Would make it again.

HeartofHatred

19th Nov, 2016

5.05

I mad this for a competition and the judges couldn't get enough, a definate must have and a perfect family meal. Brilliant!

okocha

29th Oct, 2016

3.8

Not a brilliant Biriyani but it was a tasty one pot dish.

J37surfboards

22nd Oct, 2016

5.05

This was a really enjoyable dish. Like one of the previous posters suggested, I marinated the chicken in thai red curry paste (local shop was out of curry paste) for 5 hours. I served it with a mint and garlic raita (found in one of the onion bhaji recipes (http://www.bbcgoodfood.com/recipes/335606/red-onion-and-chilli-bhajis-with-mint-and-garlic-r)). I will definitely be cooking this again.

bezza110

16th Oct, 2016

This is a really good one pot dish. Marinated the chicken in the paste for 6 hours before cooking. it was enjoyed by everyone, including the grandkids. I definitely will be making this one again.

FreezeDriedGirolles

24th Aug, 2016

5.05

Absolutely fantastic! Perfect for some summer heat, or for some warming winter spice.

Pages

Hey! Won't the chicken turn rubbery when it cooks for that amount of time? Any tip to avoid this?

goodfoodteam

8th Sep, 2016

Hi there,Thanks for your question. We triple test all of our recipes to ensure you get best results - no rubbery chicken in sight! The recipe suggests cutting the chicken breasts into large chunks, this will ensure you get nice tender chicken as it'll take the designated amount of time to cook through. Enjoy :-)

traceyachapman

10th Oct, 2014

How long do you soak the rice for ?.

jwiddowson

5th Apr, 2015

5.05

I soaked it for an hour or so.

goodfoodteam

28th Oct, 2014

Hi there, thanks for your question. You just need to soak for a few minutes.

980478

25th Jun, 2013

I am a very new trying cook. Please can someone narrow down chicken stock for me? Do I dilute liquid stock into 850ml water?

laonie

9th Sep, 2013

Hi, essentially, yes. Either use a carton or pouch of ready-made liquid stock (it doesn't need to be diluted) or use concentrated stock paste/powder and make it up according to the directions on the packet. Most concentrated stocks will give you directions for making up 1 litre, so perhaps just follow that and then measure out 850mls.

woolcos

25th Jun, 2017

5.05

I used 200g of rice and 600 ml of stock for two people and cooked for 40 mins @ 180 degrees in the oven once it had boiled. I reduced the time as I was using Uncle Bens Quick brown rice that boils in 10 mins. I also added peppers and used curry powder instead of paste.Oh and used Frylight to make it Slimming World friendly!

sivito

14th Mar, 2016

marinate the chicken in pataks balti paste and a ginger & garlic paste for 4 hours. The addition of fresh peas when you add the rice makes this dish superb.

Pelga

6th Jan, 2015

5.05

Don't put all the water at once, keep some warm water aside and add gradually as the rice cooks, helps keep the grains separate from each other.

kupoqueen

26th Oct, 2013

I made this as a biryani bake the second time and personally, I think it's so much better like that. Great recipe either way, though.

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